4 slices good quality whole wheat or pumpernickel bread (about 5 x 3½ x ½ inches) 6 tablespoons lowfat mayonnaise 1 tablespoon Dijon-style mustard 1 tablespoon chopped fresh parsley 1½ teaspoons tarragon 1⁄8 teaspoon freshly ground pepper 12 ounces thinly sliced smoked turkey 12-16 thin slices Italian tomato (slice, then place on layered paper towels to drain) 6 ounces sliced Havarti cheese (can also use Cheddar, Swiss, provolone, Gouda) 1 avocado (ripe but firm), peeled and sliced
Nutritional information per serving (one open-faced sandwich): Calories 493 (55% from fat) • carb.25g • pro. 19g • fat 29g • sat. fat 13g • chol.92mg • sod. 1329mg • calc. 258mg • fiber
Toast bread on medium setting (or to taste). Reserve. In small bowl, combine mayonnaise, mustard, parsley, tarragon, and pepper; mix well. Spread mayonnaise mixture on one side of each slice of toasted bread. Top each evenly with one quarter of the smoked turkey, one quarter of the sliced tomatoes, and one quarter of the cheese. Place on foil-lined baking pan, evenly spaced. Place in toaster oven and bake until cheese is bubbly and browned, about 4 to 6 minutes. Garnish with sliced avocado and serve hot.